Slow Cooker Caramel Pecan French Toast
Description
Whether you have company coming or just want a fantastic breakfast or brunch, this dish will surely delight everyone.
Ingredients
1 loaf challah bread, cubed (day old or older bread works better)
1 3/4 c. half-and-half
1 c. pecans, roughly chopped
4 eggs
3 T. brown sugar
2 T. unsalted butter
1 T. vanilla extract
1 t. cinnamon
1/4 t. nutmeg
1/4 t. sea salt
caramel sauce
Directions
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Combine butter and brown sugar in food processor; pulse together until mixture is the consistency of small pebbles.
Toss chopped pecans in sugar butter; set aside.
In a large bowl, whisk half-and-half and eggs together until combined; stir in vanilla extract, cinnamon, nutmeg and sea salt.
Submerge bread in liquid; carefully stir to coat completely.
** if preparing in advance, cover and refrigerate for at least 4 hours, or overnight.
Line a slow cooker with a slow cooker liner for easy clean up. Grease liner with butter or non-stick spray; transfer soaked bread into slow cooker.
Sprinkle butter and pecans over the top of the bread mixture. Cook on LOW 3 hours or HIGH for 1 1/2 hours, stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown.
Before serving, dish onto servings plates and drizzle with caramel sauce while hot.
6-8 servings